Oven-Roasted Eggplant with Garlic and Basil

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slices of eggplant roasted until tender and golden, infused with garlic and fresh basil for a simple Italian side dish. This Italian-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 140 cal/serving

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Ingredients

1 large (about 1 lb), sliced into 1/2-inch rounds eggplant
3 tbsp olive oil
4, thinly sliced garlic cloves
1/4 cup, chopped fresh basil leaves
1 tsp salt
1/2 tsp black pepper
1/4 cup (optional) grated Parmesan cheese

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Instructions

Step 1: Preheat oven to 400°F. Arrange 1 large eggplant sliced into 1/2-inch rounds on a baking sheet lined with parchment paper.
Step 2: Drizzle 3 tbsp olive oil evenly over the eggplant slices. Sprinkle 4 thinly sliced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper over the top.
Step 3: Roast in the oven for 20-25 minutes until eggplant is golden and tender around the edges, flipping slices halfway through for even cooking.
Step 4: Remove from oven, sprinkle 1/4 cup chopped fresh basil leaves and, if desired, 1/4 cup grated Parmesan cheese over the warm eggplant before serving.